Heirloom tomatoes taste like real tomatoes. Every Saturday during the summer, I attend an open market in my hometown of Greenwich to buy tomatoes. These organic heirloom tomatoes are harvested on a farm in Connecticut and I will normally select tomatoes at various stages of ripeness to last me an entire week. Most everyone knows that you should never refrigerate tomatoes if you are interested in taste.
Sure, organically grown tomatoes cost quite a bit more than the colorful but tasteless tomatoes you generally find in supermarkets. Nevertheless, the taste of a properly grown heirloom tomato is exquisite.
I recently came across a recipe for Tomatoes with Herbs and Almond Vinaigrette from Dan Kluger, ABC Kitchen in Manhattan, that was recently published in Food and Wine. I quote the recipe in its entirety, but we recommend using our own Tuscan extra virgin olive oil for a real treat.
Tomatoes and Herbs and Almond Vinaigrette
Yield 4 Servings
A great salad idea for heirloom tomatoes. The almond vinaigrette is superb. Lovely salad from Dan Kluger of ABC Kitchen
- 1/2 cup almonds, coarsely chopped and sifted
- 1/4 cup plus 2 tablespoons Tuscan extra-virgin olive oil
- 1 garlic clove, finely grated
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- Kosher salt
- 2 pounds mixed heirloom tomatoes, some sliced, some halved
- 1/3 cup very thinly sliced red onion, soaked in ice water for 10 minutes
- 1/2 small jalapeño, minced
- 1/4 cup torn mint leaves
- 1/4 cup torn Thai basil leaves
- In a medium skillet, cook the almonds in the oil over moderately low heat, stirring occasionally, until well browned, about 7 minutes. Strain the oil through a fine sieve into a heatproof bowl; reserve the almonds for the salad. Immediately whisk the garlic into the warm oil and let cool slightly, then whisk in the vinegar, lime juice and sugar. Season the dressing with salt and pepper.
- Spread the tomatoes on a large baking sheet. Season with salt and let stand for 5 minutes.
- Drain the onions; pat dry. Scatter half of the almonds on a platter and top them with the tomatoes. Drizzle with the dressing and top with the onion, jalapeño, mint, basil and the remaining almonds. Serve.
The taste of heirloom tomatoes adds character to a Mediterranean diet.
Enjoy and thank you, Dan, for sharing this recipe.
Looking for more great recipe suggestions? How about a few ideas below: